Thai
Thai - Salads
Lemongrass Salad
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 300g minced chicken
- • 3 stalks lemongrass, finely sliced
- • 3 tbsp lime juice
- • 2 tbsp fish sauce
- • 1 tsp palm sugar
- • 2 bird's eye chilies, sliced
- • 1 shallot, sliced
- • 1/2 cup mint leaves
- • 2 tbsp roasted rice powder
Preparation Steps
1
Phase 1
Finely slice the lemongrass stalks and shallot; slice the chilies.
2
Phase 2
Stir-fry the minced chicken over high heat until cooked through, then remove from the heat.
3
Phase 3
Stir lime juice, fish sauce, palm sugar, and chilies until the sugar dissolves.
4
Phase 4
Fold the warm chicken, lemongrass, and shallot into the dressing.
5
Phase 5
Top with mint leaves and roasted rice powder, then serve warm.